layered salad in a cake pan

I’m pretty sure most of you have encountered a layered salad, or two, in your lifetime. They’re popular for picnics and church basement potlucks. One thing that always amazes me is how silly it is to put a layered salad in a deep bowl. They’re ridiculously pretty, so I understand that part, but try to get some of every layer and you end up with an arm full of mayonnaise.

Sooooo…. I thought why not make it more simple? Everyone still loves how this salad looks, and it’s much easier to serve. Just layer, chill and cut into cake-like pieces. Voila!

serves 8 to 12

1 head iceberg lettuce

1/4 cup chopped purple onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped, fresh mushrooms

12 oz. package frozen peas, thawed

2 cups real mayonnaise

2 Tablespoons sugar or honey

1/4 lb. grated cheddar cheese (I like extra sharp)

1 lb. lower-sodium bacon, fried, cooled and crumbled

Remove core from head of lettuce. Cut head into quarters. Carefully seperate the lettuce layers. Put half of them in the bottom of a 9 x 13, glass cake pan. Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas. Combine the mayo with the sugar. Spread half of the mayo mixture over the salad. Top with half of the cheese and half of the bacon. Repeat with another salad layer, starting with lettuce and ending with bacon. Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours. Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.

This is basically the same recipe my daughter-in-law served in a 9×13″ casserole, over 30 years ago. It wasn’t until later that magazine food editors needed to update their recipes and started photographing the salad in clear glass trifle bowls. The next generation assumed that was the only it was meant to be served.
From the first time I made the recipe, I have been amused because the list of ingredients always reads, “frozen peas, thawed”. I add them straight from the freezer – they have 12-24 hours to thaw before the salad is served, don’t they?

Hee hee, Leah Oh my gosh! You’re right! I never even thought about the peas thawing during the 24 hours that the salad in in the fridge. Too funny! Well, thanks for helping me eliminate a step when making this. XO ~M

I occasionally use frozen corn kernels instead of the frozen peas. Nice color and great crunch. There doesn’t seem to be any water issues using frozen veg directly in the dish. A family fav for many years.

Next time I’m told to bring the salad… I’m taking this one.. As well as my Texas Caviar salad…. Simple but yet nutritional.. Although I will probably substatute the peas with Avocado.. Not many of them like peas… I notice a comment about the dressing wilting the salad.. I make my own cream dressing and have it on the side.. My preference.. It’s one of those salads that any vegi is good… Thanks for posting…..

Ive made this so many times. I never use a recipe. I just make it with anything and everything in refrigerator. I use spinach, all different kinds of lettuce, sometimes iceberg makes me sick. I have even bought the mixed bags of lettuce when would be in a hurry. I usually put it in 9×13 glass dish, because its easier for everyone to get what they want. and I put peas on top of veggies, then seal it off with the mayonnaise{which I put in bowl with sour cream, ranch dressing and vinegar salt and pepper} mix good and pour on salad and spead and seal good like your putting icing on cake.then bacon bits and cheese, cover good and refrigerate..

I have made the traditional for years, but I always use a cake or pie taker in Tupperware. Depending on how many I plan to serve, I may even use a lunchbox type of Tupperware . Never tried adding red onions (I always use green) and mushrooms, but they would add a terrific flavor.

I love this 7 layered salad! But i thought i would tell you also, that its great with dried fruit in it too..i use dried cranberries and raisins… and throw in some chopped walnuts or be daring and use Pine nuts! yummm!

I have always put this salad in a 9×13 pan. When we have gathering I have been asked to make this salad. This is when I make salad in the foil turkey pan and salad is gone by the end of the meal. I do not use mayonnaise. I mix 8 ounce of cream cheese, 8 ounces of sour cream and a dry packet of ranch dressing.

I needed a salad recipe for a picnic this weekend and this is going to be the one. I havent had this for a while, but remember that its always delicious.Thanks to everyone for sharing your versions. They all sound great!

Thank you, we have made this salad a number of times now and it’s wonderful. We use put our own touch by adding more of the ingredients. We change the meat to sausage, hamburger, or a mixer with bacon. We used stevia instead of sugar. Added a 1/4 cup of sour cream to each of the cups of mayonnaise. We can fix this dish so quickly now. We love your creative spirit and feel it will be a dish we prepare for a long time. Thank you you so much for sharing it.

I love this, too, and always served it as is, but a friend had us to dinner one time and she stirred this up right before setting it on the table, so you got all the layers and that’s the only way I do mine, these days.

Not a big mayo fan, and my daughter hates anything made with it, my question is, does it taste like mayo after being in the fridge overnight, some recipes call for mayo and once they are all mixed in you can not tell its mayo, it looks like an excellent recipe thank you,

I’m not sure, Sandy… that’s never happened to me… Did you wash the lettuce leaves and possibly leave them too wet when making the salad? That’s the only explanation I can come up with. Sorry that happened to you.

I was looking for a salad that not only looked good, but tasted good also! I think I have found it! I read everyone’s comments and they all sounded great! I will let you know how it turns out! Thank you for having such a wonderful site and I for one am happy I came across
it! Keep up the great work! I know I appreciate it! Thanks again!

Love the looks of this dish, Neat that you can cut squares as serving as with the layered salad in the bowl, you sort of dig in and get a mixed bag of stuff! Surprised the salad doesn’t get soggy with the mayo, cheese and bacon in the middle and on the top! The Canadian Thanksgiving is around the corner and this layered salad with the beauty of being able to make it 12 to 24 hours ago is a real plus! Now what is Caviar cowboy salad?

I have found a way to solve both problems: I agree that putting it in the bowl: yes you lose your layers. Putting in a cake pan you don’t get to see those beautiful layers. So I tried the way you are doing it but in a clear cake pan and then everyone can see the layers + they can get to the layers and all the problems are solved! So thanks for sharing the recipe: it’s great

For everyone worried about tomatoes/cucumbers/olives adding too much moisture and making everything wilt, put them on the bottom only. That way your crunchy layers stay dry. I love to fix this salad in small containers to take to work. I don’t have to worry with a separate salad dressing container!

I use half ice berg and half romaine. I like my lettuce chopped up fine. Veggies diced small and use the small pickling cucumbers. A little cayenne red pepper sprinkled on gives it a nice flavor and I also sprinkle the veggies with some ground sea salt and some pepper. I spread the dressing over the peas and add the real bacon pieces and Mexican cheese on top. Put it in fridge overnight. Yummy!